Summary

Ingredients

• 1 tablespoon butter
• 125 g lentils, red
• 250 ml water
• 1 vegetable stock cube
• 1 onion (s)
• 1 egg (s)
• 2 cloves garlic)
• 3 tablespoon parsley, fresh (optional)
• 1 tablespoon coriander, fresh (optional)
• 2 tablespoon flour
• 1 teaspoon paprika powder
• 1 teaspoon ground cumin

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Instructions

1. Swirl the lentils in the butter and sauté briefly. Add 1/4 liter of water and the vegetable stock cube and cook covered for about 20 minutes over medium heat.
2. In the meantime, chop the onion, parsley and coriander.
3. If the lentils have not disintegrated after 20 minutes, puree them briefly. Let the mixture cool down briefly and add all the other ingredients. Shape the mixture into small cakes.
4. Heat the oil in a pan, depending on your taste, and fry the falafel for about 2 minutes on each side.
5. Tastes great with fried vegetables and a tahini dip or with a salad, e.g. tabbouleh.